Ancho-Rubbed Flank Steak and Cilantro Rice with Avocado Sauce
Serve with lime wedges, if desired.
1 cup long-grain white rice1 (15-ounce) can black beans, rinsed1 (2-pound) flank steak, trimmed and cut into 4 equal steaks1 tablespoon ancho chile powder2 teaspoons table salt, divided¾ teaspoon pepper, divided2 tablespoons vegetable oil2 cups fresh cilantro leaves and stems, chopped coarse¼ cup jarred sliced jalapeno chiles1 teaspoon grated lime zest plus 2 tablespoons juice1 avocado, halved, pitted, and chopped coarse
1. Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and return it to saucepan. Stir in beans and cover to keep warm.
2. Rub steaks with chile powder, 1 teaspoon salt, and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 10 minutes.
Pulse cilantro, jalapenos, lime zest and juice, and remaining 1 teaspoon salt
